Tajik Mocotó Soup

Ingredients

In the original Brazilian Mocotó, the dish is made with cow's feet and is known for its gelatinous texture. However, in the Tajik adaptation, beef trotters are used instead, which still provide a similar gelatinous quality. The spices and vegetables used in the Tajik version are also different, reflecting the flavor profiles and ingredients commonly found in Tajik cuisine. We alse have the original recipe for Mocotó, so you can check it out.

• 2 beef trotters (about 1 kg / 2.2 lbs) 2 beef trotters (about 1 kg / 2.2 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 tomato, diced 1 tomato, diced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Clean the beef trotters thoroughly and remove any excess fat. Cut them into smaller pieces if desired.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the beef trotters to the pot and cook until they are lightly browned on all sides.
4. 4.
   Sprinkle the ground cumin, ground coriander, and paprika over the trotters. Stir well to coat the meat evenly with the spices.
5. 5.
   Pour enough water into the pot to cover the trotters completely. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 3 hours, or until the trotters are tender and the broth has thickened slightly.
6. 6.
   Add the diced carrots, potatoes, and tomato to the pot. Season with salt and pepper to taste. Cook for an additional 20-30 minutes, or until the vegetables are cooked through.
7. 7.
   Remove the pot from the heat and let the soup cool slightly. Skim off any excess fat that rises to the surface.
8. 8.
   Serve the Tajik Mocotó Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef trotters — Make sure to clean the trotters thoroughly before cooking. Removing excess fat will result in a less greasy soup.
• Ground cumin, ground coriander, and paprika — Adjust the amount of spices according to your taste preferences. You can also add a pinch of chili powder for a spicier kick.

Tips & Tricks

• For a thicker broth, you can add a tablespoon of cornstarch mixed with water during the last few minutes of cooking.
• If you prefer a smoother texture, you can blend a portion of the soup using an immersion blender before adding the vegetables.
• Serve the Tajik Mocotó Soup with a squeeze of lemon juice for a tangy twist.
• This soup tastes even better the next day as the flavors develop further, so consider making it in advance.
• Feel free to add other vegetables like bell peppers or peas to customize the soup to your liking.

Serving advice

Serve Tajik Mocotó Soup hot in individual bowls. Accompany it with freshly baked crusty bread for dipping and soaking up the flavorful broth.

Presentation advice

Garnish each bowl of Tajik Mocotó Soup with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in rustic bowls or traditional Tajik ceramic bowls to enhance the presentation.